Kashmiri Lamb in Milk

Name: Kashmiri Lamb in Milk
Yield: Serves 4-6
Cuisine: India
Ingredients: 1 teaspoon fennel powder; 2 tablespoons light cream; 1 fresh green chile, deseeded and finely sliced; a pinch of saffron; salt and freshly ground black pepper; 2 cinnamon sticks; 2 cloves; 5 green cardamom pods; 9 oz/250 g lamb bones, for stock; ½ teaspoon sugar; ½ teaspoon cumin powder; 750 g/1 lb 10 oz lamb chops; ½ teaspoon ground white pepper; scant 5 cups milk; vegetable oil, for frying; 2 red onions, peeled and finely grated

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

This may sound a little strange, but cooking in milk is, in fact, commonplace in parts of Asia and makes for a nice, subtle, pale curry.

Ingredients

750 g/1 lb 10 oz lamb chops
9

Asia
India
Kashmir
Main course
Gluten-free

Method

Soak the saffron in 2 tablespoons of water.

Heat a little vegetable oil in a pan and cook the onions until soft and golden.

Put the lamb chops and bones in a large pan with about 2½ cups of